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Edamame Hummus with Pita Bread Recipe
Ash Tyrrell

Edamame Hummus with Pita Bread Recipe

I recently tried making Edamame Hummus with Pita Bread at home, and I have to say, it was such a fun and tasty experience. I love experimenting with traditional hummus and giving it a fresh twist.
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Prep Time 10 minutes
Cook Time 7 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup shelled edamame cooked – I used frozen edamame but made sure to cook them until tender; fresh is sweeter if available.
  • 2 tablespoons tahini – Tahini gives hummus that classic nutty flavor; I prefer smooth tahini for easier blending.
  • 2 cloves garlic – Fresh garlic adds a punchy flavor that really comes through.
  • 2 tablespoons lemon juice – Freshly squeezed lemon juice brightens the dip beautifully; bottled juice is less vibrant.
  • 3 tablespoons extra virgin olive oil – Adds creaminess and subtle richness; I drizzle a little more on top when serving.
  • 1/2 teaspoon ground cumin – Cumin adds warmth and depth; lightly toasting enhances flavor.
  • Salt to taste – Start with a little and adjust at the end after tasting.
  • 2 –4 tablespoons water or cooking liquid – Helps achieve perfect creamy consistency; add gradually.
  • Pita bread for serving – Warm pita tastes best; cut into triangles for dipping.

Method
 

  1. Start by boiling the edamame for 5–7 minutes until tender. I like to drain them well and let them cool slightly before blending to avoid watery hummus.
  2. Add cooked edamame, tahini, garlic, lemon juice, cumin, salt, and olive oil into a food processor. Blend until smooth, adding water gradually to reach the perfect consistency.
  3. Taste and adjust salt or lemon juice if needed. I like to transfer it to a bowl, drizzle a little olive oil on top, and garnish with paprika or fresh herbs. Serve immediately with warm pita bread.

Notes

  • I always peel the edamame skins when possible; it makes the texture ultra-smooth.
  • I add water slowly rather than all at once to avoid a runny dip.
  • Using freshly squeezed lemon juice gives a brighter, fresher flavor than bottled.
  • Toasting cumin lightly before blending adds a deeper, nuttier flavor.
  • I sometimes chill the hummus for 30 minutes before serving; it tastes even better.